Vegan gLUten-free Zucchini mUffins

A delicious, healthier version of the traditional recipe.

Ingredients

1/3 cup melted coconut oil

1/2 cup maple syrup

2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, set aside to thicken)

2/3 cup nut milk of choice mixed with 2 teaspoons apple cider vinegar (set aside for 5 minutes before using)

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 teaspoons vanilla extract

1 1/2 cups grated zucchini, moisture squeezed out with a towel (I used large grated but you can finely grate so the bits of zucchini are barely noticeable)

1 3/4 cups gluten-free all purpose flour

Optional: chopped walnuts

Instructions

Preheat oven to 400 degrees.

Add wet ingredients to medium bowl, mix well.

Add dry ingredients to wet ingredients, mix well.

Fold in zucchini and (optional) nuts.

Using a 1/4 cup measuring cup, scoop batter into muffin tin (paper liners are optional - use non-stick spray if pouring directly into cupcake sized muffin tin).

Bake for 18 minutes, until tops are golden.

Transfer to cooling rack and allow to cool for 5-10 minutes. Split open and add a little vegan butter, if you so desire.